Devil’s Chocolate Cake

For the 5th day of Cakes & Muffins, I have a rich, decadent chocolate cake. I had bookmarked the recipe long time ago when Bharathy posted and only got to bake it couple of weekends ago. I bookmarked the recipe and forgot about it until few days ago. As I was searching for cake recipes that I saved in my newsfeed, I came across this recipe. Bharathy’s slice of cake image was so tempting that I could not wait to bake.

I made half the recipe and followed the recipe as give. Wish I had made more frosting as it was not enough to frost the cake properly but again, I was glad I only made small quantity as the frosting was so heavy, loaded with calories. Also, I baked the cake in the evening and as the sun was setting, I hurriedly frosted the cake when the cake was still warm. Some of the frosting melted as I spread it on the cake. Husband liked frosting more than the cake 😮

Source: Spicy Chilly
Total Time: 35 – 45 minutes + time to cool the cakes
Preparation: 10 – 15 minutes
Baking Time: 25 – 30 minutes
Serves: 3 – 4 (We finished it off in one go)

Ingredients:
Cake

• ½ cup Water
• ¼ cup (4 tbsp) Unsweetened Cocoa Powder
• ¼ tsp. Coffee Powder
• 96 grams (¾ cups) All-Purpose Flour
• 100 – 130 grams (½ cup + 2 tbsp). Granulated Sugar (I used 100 grams)
• ¼ cup (4 tbsp.) Unsalted Butter, softened (I used 3 tablespoon butter and 1 tablespoon oil, can also use equal parts butter & oil)
• 1 Large Egg
• Dash of Salt (1/16 tsp.)
• ⅛ tsp. Baking Powder
• ½ tsp. Baking Soda
• ½ tsp. Vanilla Essence

Butter Cream Frosting

• 1 stick (½ cup or 113 grams) Unsalted Butter
• 75 grams (about ¾ cup) Confectioners’ Sugar
• 2 tbsp. Cocoa Powder
• ¼ tsp. Vanilla Extract (I did not use)

Baking Pans:

• 2 mini cake pans (can also use two 6” round cake pans)

Preparation:

• Cake – Bring ½ cup of water to a boil in a saucepan and turn off the heat. Dissolve coffee and cocoa powder without any lumps. Bring it to room temperature.
• Powder granulated sugar. I skipped this step and used granulated sugar without powdering.
• Sift together flour, salt, baking soda and baking powder couple of times and keep aside.
• Place the rack in the middle of the oven. Preheat the oven to 350 F.
• Grease and flour dust the cake pans.
• In a large bowl beat butter until fluffy using a hand held electric beater and gradually add sugar.
• Continue beating and add egg. Add vanilla extract and beat until light for about a minute or two.
• Fold in the flour, alternating with coffee cocoa mixture, starting and ending with flour. I set my beater to the lowest setting for folding in the flour.
• Divide the batter equally in two pans, smooth the tops and bake (middle rack) in the preheated oven at 350F for 25 – 30 minutes, until tops spring back when lightly touched and a tooth pick inserted in the center comes out with few crumbs sticking to it.
• Cool the cakes on a wire rack. Using a knife loosen the edges and turn the cake onto a wire.
• Frosting – Cream butter and add confectioner’s sugar & cocoa powder. If using vanilla extract add and continue beating until soft and creamy.
• If the frosting is very thick, add 1 – 2 tablespoon of milk. If it is too runny, add more confectioners’ sugar or refrigerate for some time. I left I could have added more confectioner’s sugar but husband thought it was fine. In fact he liked the frosting better than the cake.
• Frost the Cake – Scrap off the crumbs and even both sides of the cake, specially the top of the cake.
• Place upside of one cake facing down on a cake stand or a serving plate. Spread some frosting on top of the cake and place the other cake on it. Spread rest of the frosting on top of the cake and also on the sides.
• Chill to set the frosting and return to room temperature before serving.